I guess I was just thinking that whatever came out of suspension while cold (acids, yeast, whatever) might resuspend when warmed up. I guess as long as your carefule not to disturb the sediment then it will be ok.

I guess I was just thinking that whatever came out of suspension while cold (acids, yeast, whatever) might resuspend when warmed up. I guess as long as your carefule not to disturb the sediment then it will be ok.

Some of it will be redissolved. I'd just rack it off the sediment into the botling bucket while it is cold and then add priming sugar and some rehydrated dry yeast. You'll have to boil the priming sugar anyway which dissolves it. And the yeast will survive the cold shock. Especially since you'll be storing the bottles warm for conditioning.

I still think is is better to rack the beer off the sediment before it is allowed to warm up. Some stuff redissolves when the beer warm up. I also think that there will be some convection in the carboy as the sides and the bottom warm up. I'm not quite sure how much of a difference it will make for the final product given that there is always some accidental sediment pick-up during racking.

I still think is is better to rack the beer off the sediment before it is allowed to warm up. Some stuff redissolves when the beer warm up. I also think that there will be some convection in the carboy as the sides and the bottom warm up. I'm not quite sure how much of a difference it will make for the final product given that there is always some accidental sediment pick-up during racking.

Kai

This

I would damn near freeze the beer if I could to pack the yeast cake down solid.

Keg to keg transfers always work better when its the keg in the back corner of the keezer (coldest section) so it stands to reason that the colder the beer the tighter the cake and less chance for pick-up

I still think is is better to rack the beer off the sediment before it is allowed to warm up. Some stuff redissolves when the beer warm up. I also think that there will be some convection in the carboy as the sides and the bottom warm up. I'm not quite sure how much of a difference it will make for the final product given that there is always some accidental sediment pick-up during racking.

Kai

This

I would damn near freeze the beer if I could to pack the yeast cake down solid.

Keg to keg transfers always work better when its the keg in the back corner of the keezer (coldest section) so it stands to reason that the colder the beer the tighter the cake and less chance for pick-up

I guess I never really looked at it from this perspective, but it sounds practical and makes good sense.